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Recipes
PEAR CUSTARD PIE
By porklion
Instructions Preheat the oven to 350 degrees
- 4 firm pears of any variety cored, peeled and thinly sliced
- 1/4 cup of unsalted butter melted
- 3 eggs
- 3/4 cup milk
- 1/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/3 cup all purpose flour
- 2 teaspoons pure vanilla extract
- Powdered sugar for garnish
- Cooking spray
Balsamic Pork Scalopini
By porklion
Dredge pork cutlets in flour
- NOODLES:
- 3 pounds pork sirloin cutlets
- 1-1/2 cups all-purpose flour
- 1/2 cup olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 cup chopped roasted sweet red peppers
- 6 garlic cloves, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup minced fresh basil or 2 tablespoons dried basil
- 1/2 cup balsamic vinegar
- 1/2 teaspoon pepper
- 1 package (16 ounces) egg noodles
- 1/2 cup half-and-half cream
- 1/4 cup grated Romano cheese
- 1/4 cup butter, cubed
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
PEAR-VANILLA CROSTADA WITH ALMONDS
By porklion
Preheat the oven to 375 degrees
- 1/3 cup plus 1 tbsp. sugar
- 1 tablespoon cornstarch
- 1/2 vanilla bean, halved lengthwise
- 1 1/2 About 1 1/2 lbs. red pear - halved, cored and thinly sliced lengthwise
- 1 piecrust, store-bought or homemade
- Heavy cream, for brushing
- 1/4 cup sliced almonds
SLOW COOKER BEEF SIRLOIN TIPS WITH GRAVY
By porklion
After simmering in your slow cooker all day, the beef tips literally fall apart when you touch them! Serve over mas...
- 1/2 1/2 1/2 cup all-purpose flour
- 1 1 1 teaspoon seasoned salt
- 1/4 1/4 1/4 teaspoon ground pepper
- 1/4 1/4 1/4 teaspoon garlic powder
- 3-4 3-4 3-4 pounds sirloin roast tips*
- 2 2 2 tablespoons olive oil
- 1 1 1 onion, diced
- 1 1 1 cup fresh mushrooms
- 1 1 oz) can 1 (10.5 oz) can condensed beef broth
- 2 2 2 tablespoons Worcestershire sauce
- 2 2 2 tablespoons ketchup
- 2 2 2 tablespoons red wine vinegar
- 2 2 2 tablespoons water
- 1/2 1/2 1/2 teaspoon Italian seasoning
- 2 2 2 tablespoons cornstarch
- 2 2 2 tablespoons cold water
- Instructions
- Spray slow cooker with non-stick cooking spray.
- In a medium bowl, mix together flour, salt, garlic powder, and pepper. Dredge meat tips in the flour mixture.
- Heat olive oil in large skillet over medium-high heat, then brown tips for a couple of minutes (you aren't cooking them all the way through, just browning the edges). Place beef tips in slow cooker.
- Dump onions and mushrooms on top of meat in slow cooker.
- Mix broth, Worcestershire, ketchup, red wine vinegar, water in a bowl. Pour on top of meat in slow cooker.
- 7-8 Italian seasoning on top of everything and cook on low for 7-8 hours.
- Serve over hot mashed potatoes.
BAKED TERIYAKI CHICKEN
By porklion
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger an...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs
SOUR CREAM COCONUT QUICK BREAD
By porklion
Directions Cream together butter and sugar
- Yield 1 loaf bread
- Units US
- 1 ⁄4 lb butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons coconut extract
- 1 cup sour cream (8oz)
- 1 cup coconut
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
VEAL MARSALA III
By porklion
Put the veal in a bowl, season with salt and pepper and sprinkle lightly with flour
- 1 1/3 lb veal filet, cut into strips (1/3'' x 1''),
- 14 oz fresh pasta,
- 1 tablespoon plain flour,
- 1 white onion,
- 3 ActiFry spoons virgin olive oil,
- 1 1/4 cup veal stock (or gravy base),
- 1/4 cup Marsala wine,
- A handful chopped parsley,
- Salt, pepper
ITALIAN THREE-CHEESE MACARONI
By porklion
Cook macaroni according to package directions
- 4 cups uncooked elbow macaroni
- 1/2 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups 2% milk
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup dry bread crumbs
- 2 tablespoons butter, melted
TURKEY TENDERLOIN - OVEN RECIPE
By porklion
Milagros is The Daily Meal’s recipe editor
- 2 Tablespoons soy sauce
- 2 Tablespoons mustard
- 1/2 Tablespoon salt
- 1/2 Tablespoon pepper
- 1 Pound turkey tenderloin
POTATO-AND-MOZZARELLA CROUQUETTES
By porklion
In a saucepan, cover the potatoes with cold water
- 1 pound baking potatoes, peeled and cut into large chunks
- Kosher salt
- 6 ounces fresh mozzarella, cut into 1/3-inch dice
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium tomatoes (3/4 pound), cut into 1-inch pieces
- 2 tablespoons finely chopped basil
- 1 cup plain dry bread crumbs
- 3 large eggs
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- Vegetable oil, for frying